The Latest in Drinks

Lately I've been accumulating lots of bits and ends from my cooking: a leftover knob of ginger here, a bundle of beet and carrot tops there, and a mound of watermelon rinds left over from my first gorging session of the watermelon season. While the beet and carrot tops will eventually find their way into a stock or maybe a pesto, the inch of ginger and the watermelon rinds inspired this fizzy cocktail. More

Rambutan possesses a pleasant sweet-tartness that becomes much richer when you take it on a quick trip to the grill, where the sugars caramelize beautifully. The resulting slightly nutty flavors pair wonderfully with tequila, while fresh lime and grapefruit juice highlight the floral and tart elements of the rambutan in this drink. More

If you're going to celebrate Independence day by a grill or on the beach, then you're going to need ice cold refreshments. Pull out your blender to prep a pitcher or two of frozen cocktails made with sweet summer fruit, or mix up a batch of sangria to bring along. Don't forget a booze-free option to keep the heat at bay, and be sure to stock up on ice to keep the party going. Here are 20 recipes to get you started. More

When I start to think about making a punch, I get really excited. I'm not talking garbage-pail college drinks, but the real thing, historically made with an oleo-saccharum, which is just a fancy phrase for a mix of sugar and citrus peels that's packed with concentrated and complex flavor. This refreshing version calls in earthy gunpowder tea, gin, and both lemons and limes. More

Set side by side, rhum agricole stands tall compared to its cousins in the category. Where many mass-produced rums are heavy and a little one-note, rhum agricole is all about freshness and complexity, with an intriguing grassy and vegetal side from fresh sugarcane. Want to taste? Here are four great bottles to get you started. More

If you think Pop appreciated the paperweight you got him for Father's Day last year, just wait till his eyes light up when you set a bottle of primo hooch and a chunky pair of tumblers on the table and wordlessly pour out two fingers. Nearly every dad who drinks would prefer a tasty dram to a new necktie on the third Sunday of June. More

I set out to design a bourbon cocktail that Dad would want to drink for Father's Day and all summer long: something refreshing and a little savory, thanks to spices he never would have expected to find in his patio pitcher. More

Islay whiskies are, almost without exception, big on flavor; if you're looking for a light and delicate dram, you've come to the wrong place. But Islay whiskies aren't just about the peat and smoke. They're a thrillingly varied lot, with distinctions both subtle and not-so-subtle between them. If you want to explore Islay's most delicious whiskies, consider this your guide. More

If you're looking for a cool new gin or whiskey to try, you've come to the right place. To get a sense of the best spirits coming out of the Northeast today, I tasted my way through over 40 thoroughly unique bottlings, not a single one like another and each with its own story to tell. These spirits are the cream of the crop: well worth your attention and hard-earned do-re-mi. More

It may or may not be full-on summer weather this Memorial Day, but it's always warm enough near the grill. And whether you're charring veggies, chicken, or steak, you're gonna get thirsty. Here are a few of our favorite recipes for Memorial Day cookout drinks, both boozy and alcohol-free. More

Julie Reiner, co-owner of Brooklyn's Clover Club and Manhattan's Flatiron Lounge, shares her thoughts on great bars, terrible bars, how to throw an excellent cocktail party, and the best new and vintage cocktail books. More

Right now rhubarb is all over the farmers market, most of it destined for pies. And I'll be frank: this sweet and tangy base of this cocktail, made with rhubarb and some woodsy, spicy vanilla, does taste like a pie in delicious liquid form. That familiar pie flavor plays really well against two unexpected cocktail ingredients: Scottish ale and Peruvian pisco. More

There are many ways to harness mint's refreshing flavor without getting repetitive. Ever tried rice wine vinegar or arugula in a drink? What about mint and shiso together? Here are a bartender's tips for prepping mint and mixing up three delicious drinks. More

What better way is there to tell your mom you love her than a homemade brunch on Mother's Day? And while you're at it, what better way is there to say, "Thank you for putting up with me" than a well-mixed brunch drink? Consider this your recipe guide to delicious brunch cocktails (plus nonalcoholic options!) that are a little more unusual than your standard mimosa. More

For most folks, the word 'lager' brings to mind pale, crushable beers, perfect for hot and humid days. But lager is more than that. And while craft beer's current identity in the US was formed around amber ales, pale ales, and IPAs, lagers will play an important part in its future. More

For many wine drinkers, South Africa is a bit of a mystery. A lot of stores have shelves of cheap bottles with various animals on the label, but while people all over the world assumed there wasn't much out there beyond 'Goats do Roam,' South Africa got busy making really great wine. Let's get caught up, shall we? More